Thursday, December 15, 2016

Gluten Free Banana Muffins

Breakfast used to be the girls favorite meal. It was one that I could guarantee would be fuss and whine free. The problems started when we found out they had celiac disease. Majority of their favorite go-to breakfast meals were filled with gluten. That meant their favorite blueberry bagels and easy cinnamon rolls were out of the question. Nowadays, our breakfasts are on a rotation of about 3 options and are mostly homemade and always gluten free.

Muffins are the easiest to whip up. I especially love muffins when the ingredients include bananas. I have always loved banana bread and banana muffins and I believe I passed that love down to my girls. Sometimes we go through spouts where we can't eat enough bananas and then there are times when no one eats any. So these are the times I save them up for banana muffins.

This recipe can very easily be used for banana bread. I just like making the muffins because they're perfect for little fingers to grab and run.

Gluten Free Banana Muffins

2 ripe bananas mashed
2 eggs
3/4 cup sugar
1 cup white rice flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 cup coconut oil
 1 teaspoon gluten free vanilla

Preheat the oven to 400 degrees.
In a bowl, mix the mashed banana, eggs, vanilla, oil and sugar. Once combined well,  add in the flour, salt, baking soda, baking powder and cinnamon. Mix well.
In a muffin tin, I use the small size, either line with muffin papers or spray with nonstick spray. Fill all of the spots 3/4 of the way. Bake for 18-20 minutes depending on your oven. 

These are so good and so easy to freeze when you have leftovers. 
That's IF you have leftovers. Enjoy!!!

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